Cake! magazine by Australian Cake Decorating Network May 2015 | Page 29

You will need:
• Vanilla shortbread or
sugar cookies cut into
a rectangle (or any
shape that suits the
stamp size)

• Piping bags fitted with
couplers and tips
(#1.5, #2 and #4)

• Un-inked stamp
(used for food only)

• Small paint brushes:
round and square
(used for food only)

• Royal icing

• Paint palette
• Vodka (or water)

• Food colour gel pastes • Toothpicks
(ivory, sky blue, leaf
• Paper towels
green, soft pink, bright
white, egg yellow)

Step 1:

Step 2:

Make royal icing according to your recipe. Place most of the icing into
one bowl and tint with a small amount of ivory gel paste. If necessary add
a little water to achieve a stiff piping consistency (similar to toothpaste).
Scoop some of this icing into a piping bag fitted with a #2 tip. Add more
water to the remaining ivory icing to achieve flooding consistency (similar
to thick honey), stirring gently with a silicon spatula. Place into a piping
bag fitted with a #4 tip.
Separate the remaining icing into two bowls and tint with white and egg
yellow gel pastes. Add water to achieve piping consistency and place
each colour into piping bags fitted with #1.5 tips.
Outline baked cookies with Ivory piping icing and immediately fill with the
flood consistency icing. With a toothpick, pop any air bubbles that rise to
the surface. Tap the cookie a couple of times to help distribute the icing
evenly (stamping works best on as flat and even a surface as possible).

Allow cookies to dry uncovered
for 12-24 hours. This step is very
important as the icing must be
completely dry before applying the
stamp (otherwise you may crack
the icing).
Add a small drop of ivory gel paste
to your palette. Using a small food
only paint brush, mix the colour
with a small amount of vodka or
water. Paint the colour onto the
surface of the stamp. Do a few test
stamps on paper to see how the
image transfers.